Saturday, 18 January 2014

40 Soups - Bean and vegetable

Life with a toddler and a small baby is HARD, by far the hardest thing I have ever had to do, and I thought parenting one child was hard, adding another to the mix takes parenting to a whole new level.  It can be very easy to forget to look after yourself when you are giving so much energy to your children.  In spite of my somewhat optimistic new years resolutions to take care of myself, my diet has been starting to slide, I had stopped planning meals and we were winging it at dinner time, cue lots of frozen veggie burgers, baked beans and *hangs head in shame* pot noodles.  So I realised it was time to inject some much needed vegetation into our diet.  So I planned a couple of veggie soups into our reestablished meal plan, one of which is this delicious and really healthy soup that takes hardly any time to make - Bean and vegetable soup.  

Isn't it colourful? It's easy, just get:

1/2 an onion,
2 cloves of garlic,
1 big carrot,
4 leaves of cavolo nero (or any type of kale),
Big handful of young spinach leaves,
1 carton of kidney beans,
1 chicken stock cube,

Fry the onions and garlic in a tablespoon of olive oil,
Add the carrot chopped into small cubes,
Add the finely chopped kale and spinach,
Add kidney beans,
Add enough boiled water to cover the vegetables and make it nice and soupy,
Add the stock cube, 
Cook on a medium heat for about 15 minutes or until the carrots feel soft,
Partially blend with a stick blender.
Enjoy your colourful soup with buttered toast. Yum, and at least 3 of your 5 a day!

P.S. I use all organic ingredients because I prefer not to consume all those yucky chemicals.  


  1. mmmm, that looks delish!

    This was a laugh out loud moment for me, as my youngest discovered flash photography for the first time...

  2. Thanks, it was! Your blog looks great.